This very good, but not exceptional, Franco-Italian restaurant is located in a cozy space with several tables. There's quite a squadron of elegantly uniformed staff, which likely contribute much to the bill here - as the prices seem pretty high compared to restaurants offering the equivalent level of quality in town. Their choice of Barefoot Coffee is a masterstroke - demonstrating that, as a high-end restaurant, they are well aware of good coffee standards and that they even seek out a unique and very qualified source. However, what they do with these beans is a major disappointment. Using a two-group red Elektra machine in the kitchen, they pull very weak-looking, but modestly sized, shots with the faintest film of a medium brown crema. We also suspect the brewing temperature of their equipment is off, as the cup - while not terrible - has a slightly sweet edge over what is mostly sour in flavor. It's tangy and a bit turpeny. Served in Richard Ginori porcelain cups. [CLOSED: Moved to 470 Pacific Ave. in 2010.]